| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Main dish, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
|
Tomatoes |
| 5 |
|
Garlic cloves |
| 1 |
c |
Fresh basil leaves |
|
|
Crushed red pepper flakes |
| 1/3 |
c |
Olive oil |
|
|
Salt |
| 1 |
lb |
Spaghetti |
INSTRUCTIONS
Peel and chop the tomatoes, being careful to conserve their juice.
Chop very fine, or, pound in a mortar, the garlic, basil, red pepper,
and a pinch of salt. Add the oil to the mortar little by little.
When you have reduced these to a fairly smooth paste (not as smooth
as a pesto), pour it into the tomatoes and mix well. Set aside for a
few hours. Cook the spaghetti in boiling salted until al dente,
drain, and place in serving bowl. Add tomatoes and mix again.
Mary T. Simeti, "Pomp & Sustenance"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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